You did not read that wrong nor did I leave anything out of the title. I really did BBQ pizza's, three of them to be exact. One gluten free and two "normal". Yes, they had topping and yes the cheese was melted. They were absolutely delish and if I hadn't told you, you would never have known that I BBQ'd them. Right now on my front porch in the shade it is 91 degrees. I am not turning the stove on, the oven or any appliance other then my computer that emits heat. In that endeavor, I am creating as many BBQ recipes as I possibly can. This summer here in Southern California is gonna be a scorcher and with the draught and the high price of electricity, the BBQ and the pool are going to get a work out. We actually have friends down the street that have not had a stove in their house for almost 4 years. She cooks everything on the BBQ including cakes, pies, muffins, roasts etc. I've never had the nerve to do it but when you are having a sweltering heatwave inside the house because you had to turn on the oven, it gives you a big giant kick in the pants to try new things.

Now, there is one thing that I do have to say. I did not use any homemade type pizza crust, this was all store bought crust. The full gluten were the ones that you can buy in the package at room temp and the name starts with a "B". I think you know what I mean. The gluten free crusts were in the freezer section at our market and were the only ones. The only criteria here is that it is not so wet that it drips through the grills. I would believe that full gluten pizza dough would work just fine (actually I know it would as I just googled it and someone else also made this.....damn).

This is simple, simple, simple.

Recipe:

The Sauce:

1 8 oz can Tomato sauce1/2 tsp Garlic (I just used the regular dried stuff, you can use fresh but use a bit more)1/2 Dried Onions1/4 tsp dried Basil1/4 tsp dried OreganoSalt and Pepper to tasteIf you like your sauce thicker, use a tablespoon or two of tomato paste also.

Clean and spray the grill with oil. Set the BBQ to just about low. With the lid closed it should not be more then 350 degrees F. Once the grill is hot, throw the crusts face down on the grill (obviously with nothing on them!). Let them grill until they have faint grill marks. Take them off the grill, flip them over and put on your sauce, lay out the Basil leafs if using, cheddar cheese, pepperoni and any other topping you want at this point. Do not use any raw toppings. Any meat would have to be pre-cooked. Throw on the mozzarella and place onto the grill. Close the lid and wait about 8 minutes and quickly check. You are looking for the cheese to melt and the rest of the crust to brown.

Where the burner temp was the entire time

The crusts when they first went on the grill face down. The two in back are the full gluten version and in front the gluten free

Off the grill and ready to be sauced, cheesed and put back on for the final grilling!

Ready to close the lid for the final melting.

Off the grill and looking beautiful

My son's lunch. The Strawberry and Blueberry fruit dip in the middle (also for vegi's) can be found under "Sides"

I hope you enjoyed this recipe, if you did leave a comment.

Thank you for stopping by and remember, enjoy life.It's the one you have.Tammie